Fresh Pork Pot-Pie

Ingredients

• Boil a sparerib
• season with salt and pepper
• season with salt and pepper
• work into light dough a small bit of butter

Method

1. 1

   Boil the sparerib until tender, skimming the scum.

2. 2

   Thicken the gravy with flour half an hour before serving.

3. 3

   Remove bones and most gravy, leaving enough to cover the pot.

4. 4

   Prepare crust and boil for forty-five minutes.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 91. The excerpt below is the record exactly as published.

FEESH POEK POT-PIE. Boil a sparerib, after removing all the fat and cracking the bones, until tender; remove the scum as it rises, and when tender season with salt and pepper; half an hour before time for serving the dinner thicken the gravy with a little flour. Have ready another kettle, into which re- move all the bones and most of the gravy, leaving only suflBcient to cover the pot half an inch above the rim that rests on the stove; put in the crust, cover tight, and boil steadily forty-flve minutes. To prepare the crust, work into light dough a small bit of butter

Cook this with the app: pantry check, scaling, and the assistant.